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Author Archives: richardbosman
Eat In Producer Awards…..
Get out the diary : The annual Eat In Producer Awards will be held at the Biscuit Mill on the 17th March. A night market will feature the nominees as well as some of the usual Biscuit Mill traders. The … Continue reading
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Mussel Jive……
The commander and I have just spent an amazing weekend in Brittania Bay up the West Coast with Hero, his long suffering wife Mich and pool shark Collette. The amazing parts were the weather, the warm sea, the dolphins playing … Continue reading
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Chalk and cheese….
Ever wonder where that expression came from? It is attributed to John Gower in his exciting and concise little 33000 line poem called Confessio Amantis and dates back to 1383. The phrase relates to unsavoury merchants that substitute chalk for … Continue reading
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Scallops wrapped in pancetta…
Scallops are one of my favourite seafood dishes. It is a pity that they are so rarely found on restaurant menus as the sweet succulent meat is delicious and doesn’t require a lot of effort to make something special. I’m … Continue reading
Salad days are here……
Most cook books – well at least the better ones – have a section on store cupboard items. Things to always have around in case guests drop by unexpectedly or the fridge is bare on a Sunday night. One of … Continue reading
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Plant a seed….
I’ve been quite busy in the garden at The Studio recently. Not a weekend passes without the fabulous J popping down to the local nursery to forage for beautiful and exotic plants to add to our thriving little piece of … Continue reading
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Home made Labneh
Last weekend we were in a bit of a rush having arisen late, yet some fortification was required by the gorgeous J before tackling the long list of chores set aside for me us. Breakfast does not always have to be … Continue reading
An army wraps on its stomach
Christmas is around the corner. 58 shopping days left by my calculation so if you have not started to panic, now is the time. Before you get too carried away in the retail festive season spare a thought for those … Continue reading
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It’s bacon Jim but not as we know it…
Our bacon is special. For several reasons. Firstly, we use pasture reared pork that is free of any growth hormones and antibiotics. Secondly, the pork is not injected with any brine but is rather salted by hand and air dried. … Continue reading
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The oldies are still the best
My hero cousin James and his lovely wife Michelle came for lunch yesterday. While it was not a beautiful sunny day we still had a cold meat and cheese menu after I managed to get the last punnet of fresh … Continue reading
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Richard Bosman Quality Cured Meats 